１Make a shallow cut at the gill on each side of the fish. Pull off the head to remove it along with the entrails. Rinse the fish and cut crosswise in half. ２Combine the ingredients for the sauce in a shallow square pan and soak the fish for approx. 20 minutes. ３Preheat an oven to 180 to 190oC.

１Grill the fish in the oven. Apply the sauce by brushing the fish a few times while grilling.
Place the fish on a dish and garnish with sudachi (citron) and thinly sliced ginger marinated in ume vinegar.